Sheet pan baked eggs and veggies make this a breakfast worth sitting down for: roasted potatoes and sweet peppers, eggs with set whites and soft yolks, a bit of salty feta cheese, and a swipe of harissa over the top. Everything roasts on one pan, and the eggs bake right alongside the vegetables. It's substantial enough that you're not thinking about lunch at ten.

Sheet pan baked eggs and veggies with roasted potatoes, peppers, and onions, eggs baked in bell pepper rings

Recipe highlights ✨

• Easily adaptable to your favorite flavors. I chose za'atar here, but the vegetables and eggs don't care what flavors you use. Italian or Greek seasoning, a seasoning salt like Johnny's, Sazon, ras al hanout, or even a bit of taco seasoning all work with this recipe.

• The bell pepper rings keep the eggs contained. A half-inch ring holds each egg in place so the whites set neatly instead of running out across the pan. And since everything bakes in the oven, there's no frying pan to scrub afterward.

• It holds you until lunch. With the protein from the eggs and feta and the fiber from the vegetables, it's already got a lot going for it. Pairing it with whole-grain pita and hummus gives this meal even more staying power.

Sheet pan eggs have been in the food blogging world for years, and I avoided them for a long time because I assumed they would wreck my pans. They don't, as long as you preheat and grease well. What sold me was the control. Baked eggs give you a much wider margin than a hot skillet does, and once you know your oven, you can pull them at exactly the doneness you want, every single time. This is now my standing order for a Mediterranean brunch at our house.

How to Bake Eggs in the Oven

Four things make the difference between baked eggs you'll repeat and baked eggs you'll abandon.

Preheat the pan. Put the sheet pan in the oven while it comes up to temperature. A hot pan sets the bottom of the whites on contact, which is what keeps them from spreading and sticking.
Use plenty of oil or nonstick spray. More than feels necessary, especially in the spot where each egg is going. I skipped this once and spent the rest of the morning on the pan.
Break each egg into a small bowl first, then slide it onto the pan. You'll catch a broken yolk or a stray shell fragment before it lands on a pan full of roasted vegetables, and you get far more control over where the egg goes.
Watch them closely at the end. Baked eggs go from soft to firm in about a minute. Start checking at five minutes and pull the pan when the tops of the whites have just stopped looking liquid.

an egg cooked in a bell pepper ring, topped with herbs, avocado, and za'atar on a spatula over a plate

A Note About Za'atar

Za'atar is both a wild herb that grows across the Levant and the spice blend named for it: the dried herb, ground sumac, toasted sesame seeds, and salt. It's an everyday staple in Palestinian, Lebanese, Syrian, and Jordanian kitchens, where it was breakfast long before it ever met a sheet pan, stirred into olive oil and eaten with bread. I owe my own affection for it to Nadia Tommalieh, who teaches a wonderful class about Middle Eastern Spices at The Pantry in Seattle.

Ingredient Notes

ingredients for sheet pan baked eggs and vegetables with za'atar.

Yellow potatoes: Yellow or Yukon gold potatoes work best here, but any kind of thin-skinned potatoes like red, purple, or fingerling potatoes will also work.
Peppers and onions: Any color of pepper works, as well as any color of onion.
Extra virgin olive oil: My favorites include Mina Moroccan Extra Virgin Olive Oil and Pompeian Organic Robust EVOO.
Kosher salt: I test my recipes with Morton's kosher salt.
Za'atar seasoning: It can be hard to find a quality za'atar in the U.S., and I've found that many producers really skimp on the sumac in particular. I developed this recipe using Spice Hut Za'atar Seasoning, which can be found online and in many grocery stores.
Cooking spray: I love my Olivia olive oil sprayer, and I also often use regular Pam cooking spray when I'm adding the eggs.
Eggs: Any eggs will work, just make sure they are not extra large, as they may overflow their pepper rings.
Optional garnishes: Fresh cilantro or parsley, crumbled feta cheese, sliced avocado, and harissa (a smoky, spicy paste from Tunisia; I also use it in my butternut squash and red pepper soup). Any of these garnishes can be left out if you don't have them on hand.

Make this dish yours!

The vegetables, the pepper rings, and the oven timing stay exactly the same. All that changes is the seasoning you toss the vegetables in and what you put on top at the end.

Italian. Italian seasoning on the vegetables, torn fresh mozzarella and basil over the top, crusty bread on the side instead of pita.

Latin. Sazon or taco seasoning on the vegetables, crumbled cotija, cilantro or culantro, and a spoonful of salsa or hot sauce in place of the harissa. Warm corn tortillas on the side.

Moroccan. Ras el hanout on the vegetables, a dollop of yogurt or labneh, and fresh mint or cilantro at the finish; warm flatbread on the side.

Provençal. Herbes de Provence on the vegetables, goat cheese and fresh thyme at the finish.

Weekday, no decisions. A seasoning salt like Johnny's on the vegetables and nothing else. This is the version for a morning when you want breakfast handled and don't want to think about it.

One thing to watch: Some herb and seasoning blends include salt when you don't expect them to. Check the label and reduce or skip the added salt in the recipe accordingly.

Tips for making sheet pan baked eggs and veggies

Cut the vegetables to a uniform size. Potatoes in one-and-a-half-inch pieces, peppers and onions in similar chunks. Mixed sizes mean some pieces are still firm when others have gone soft.

Cut the pepper rings thick and straight. Aim for a half-inch ring, cut from the widest part of the pepper, with the knife as close to 90 degrees as you can get it. A ring that's thin on one side or cut on an angle won't sit flush against the pan, and the egg will run out underneath it.

Use lots of cooking spray. Use a copious amount of cooking spray in this dish, particularly when you are spraying inside the bell pepper rings before adding the eggs. I forgot to do that one time, and my pan was a mess. While I usually use an olive oil sprayer in my kitchen, this is one situation where I usually bring out my spray can of Pam.

Don't crowd the pan. Vegetables need space to roast rather than steam. This recipe fills one large sheet pan, so if you're doubling it, or need to cook more eggs than the recipe calls for, use two pans and rotate them halfway through instead of piling everything onto one.

A fork digging into a baked egg cooked in a bell pepper ring with roasted potatoes and onions and bell peppers, topped with avocado and served with pita bread.

Looking for more Mediterranean-inspired egg breakfasts? Try my Shakshuka with Blistered Shishito Peppers.

Prep Ahead

Nearly everything in this dish can be handled in advance. Cut the peppers and onions, crumble the feta, and wash and chop the cilantro up to a day ahead. The potatoes can technically be cut ahead and held in water in the refrigerator, but that gets dicey depending on how long they sit, so I prefer to cut them while the oven preheats.

Have you made this recipe?

If you try these sheet pan baked eggs, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below; it's helpful feedback for me and also for fellow followers and cooks.

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roasted vegetables on a sheet pan with eggs cooked in bell pepper rings, pita bread, hummus, and harissa

SAVE PIN PRINT

5 from 14 votes

Sheet Pan Baked Eggs and Vegetables with Za'atar

Recipe By: Lisa Porter

Baked eggs and veggies on one sheet pan - roasted potatoes and peppers, eggs baked right in bell pepper rings, finished with za'atar, feta, and harissa.

Prep Time15

Total Time1

Calories501.3kcal

Protein18.2g

Servings 4

Ingredients

5 medium yellow potatoes, chopped into 1½ inch pieces
¾ teaspoon kosher salt, divided
3 teaspoons za'atar seasoning blend, divided
4 large bell peppers, any color (see recipe instructions before preparing)
½ large red onion, chopped
3 tablespoons extra virgin olive oil, divided
Cooking spray of your choice
8 eggs, not extra large
¼ cup cilantro or parsley, roughly chopped (optional)
¼ cup feta cheese, crumbled (optional)
1 large avocado, peeled and sliced (optional)
2 tablespoons harissa, (optional)

Instructions

Place a clean, dry sheet pan in the oven and preheat to 400 degrees.
Toss the potatoes in a bowl with 2 tablespoons of olive oil, ½ teaspoon of salt, and 2 teaspoons of za'atar. Set aside while your oven preheats.
5 medium yellow potatoes,, ¾ teaspoon kosher salt,, 3 teaspoons za'atar seasoning blend,, 3 tablespoons extra virgin olive oil,
Once the oven is preheated, take the pan out of the oven and shut the oven door to preserve the heat. Spray the hot pan well with cooking spray, then dump the potatoes onto the hot pan. Use a spatula to spread them out in a single layer. Return the pan to the oven and roast for 20 minutes.
Cooking spray of your choice
Cut two ½-inch thick rings out of the thickest part of each bell pepper. Use a small knife to remove any pith and seeds without breaking the rings. Set aside.
4 large bell peppers,
Remove the stems, seeds, and pith from the remaining bell pepper pieces and cut them into 1½ inch chunks.
Toss the bell peppers and onions in the bowl that you tossed the potatoes with. Add the remaining olive oil, salt, and za'atar and toss.
½ large red onion,
After the potatoes have been in the oven for 20 minutes, take the pan out of the oven and close the oven door to preserve the heat. Dump the peppers and onions onto the hot pan, and use a spatula to stir them together well. Add the bell pepper rings to the bowl and gently toss to coat them with some of the residual oil and seasoning.
Push the veggies aside a bit to create eight "wells" to fit the pepper rings. Your pan will be pretty full! I usually use a spatula to rearrange the veggies a bit, they will pile up a little. Add the pepper rings to the wells, then return the pan to the oven for 20 minutes.
Remove the pan from the oven, and use tongs to turn over each of the pepper rings. Spray the pan in the middle of each of the rings with cooking spray, then carefully break an egg into a small bowl, and slip it carefully into the ring. If the egg white starts to bleed out from under the ring, use a spatula to hold the egg ring flush to the pan until it gets a little more set. It should only take 10-20 seconds or so. Repeat for all of the eggs and pepper rings.
8 eggs,
Return the pan to the oven (careful, the eggs are runny!) and bake for 5-7 minutes, depending how well done you like your eggs. 6 minutes is usually perfect for our family. You want the tops of the eggs to be just past the point where they still look liquid.
Top the veggies and eggs with the feta, herbs, harissa, and avocado (you can also serve the harissa on the side if you don't like things spicy).
¼ cup cilantro or parsley,, ¼ cup feta cheese,, 1 large avocado,, 2 tablespoons harissa,

Notes

Ingredient notes:

Za'atar is available at some grocery stores, at Middle Eastern groceries, and online. See the ingredient notes in the blog post for sources.
Check the label on your za'atar to find out whether it contains salt. If it does, you will want to cut back or eliminate the salt from this recipe.

Leftovers:

Leftovers can be stored in an airtight container in the refrigerator for a day or two.
To Reheat, warm gently in a 300°F oven for 8-10 minutes, or in the microwave in short 20-second bursts, checking as you go.

Nutrition*

*All nutritional values are estimates only. They are calculated by an online resource.

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Sheet Pan Baked Eggs & Vegetables with Za'atar